Swiss Roll Cake with Chocolate Chips: Super fluffy and delicious

Are you looking for a quick and easy dessert that will impress your guests? Look no further than this Swiss Roll Cake with Chocolate Chips! A Swiss Roll is a light cake that is rolled up with a filling, usually chocolate spread or cream. This super fluffy roll is ready in just 15 minutes and is perfect for any occasion. The cake is made with just a few simple ingredients that you probably already have in your kitchen. All you need is a handful of chocolate chips, some eggs, sugar, flour, and hazelnut paste. The result is a cake that is light and airy, with a slight hint of hazelnut chocolate. Yum! So what are you waiting for? Give this Swiss Roll Cake with Chocolate Chips a try today!

What Is A Swiss Roll Cake?

A Swiss Roll Cake is also called a jelly roll, cream roll, or yule log. The cake consists of a light sponge cake that is rolled up with a chocolate ganache, jelly, or whipped cream.

Tips

For the egg whites to whip properly, the bowl you use has to be clean. If there is any greasy residue, the egg whites won’t whip properly.

Make sure to use fresh eggs. This will ensure perfectly whipped egg whites. Add cream of tartar it stabilizes the egg whites to create a stable meringue. Use 1/8 tsp per egg white, and if you don’t have cream of tartar, you can use lemon juice (1/2 tsp per egg white).

Don’t let the cake cool down before filling and rolling it. If the cake is too cold, it won’t be soft enough to roll and might tear.

There are many ways to fill a Swiss roll cake. You can also fill it with plain whipped cream, marshmallow fluff, cream cheese, or buttercream.

The cake is ready to remove from the oven if it springs back after you poke it with your fingers. If you overcook it, it will be rubbery.

How to Store Swiss Roll Cake with Chocolate Chips

Leftover Swiss Roll Cake can be stored in the fridge for up to 3 days. Keep it in an airtight container.

Can You Make Swiss Roll Cake Ahead of Time?

This Swiss Roll Cake with Chocolate Chips is perfect for making ahead of time, as the cake needs time to set. Bake the cake, spread it with the filling, and store it in the fridge for up to 2 hours. Dust with powdered sugar just before serving.

Separate the eggs. Beat egg whites in a clean bowl until stiff peaks form.

Place the egg yolks in a clean bowl and add the sugar.

Add the sugar, and whisk until light and fluffy.

Add flour and whisk to combine

Gently fold in whipped egg whites into the batter, making sure not to overmix.

Fold in the chocolate chips.

Spread the batter onto a parchment-covered baking sheet and bake at 180°C/350°F for 10-12 minutes.

Spread hazelnut paste on top of the hot (no need for the cake to cool down first).

Use the parchment paper to roll up the cake carefully.

Allow to cool down completely before dusting with powdered sugar.